Chocolate Landslide Souffés

With soufflés fussy reputation, I was astonished at how easy and quick this was. It’s actually faster than making a from-the-box cake or brownies. I named this one for the way the it quickly caves in once you dress it with chocolate sauce. Have the sauce ready and dress it at the table for best presentation. (Soufflé shown before landslide.  See sauced souffé at bottom).

Note: You’ll need 4 individual soufflé ramekins.

Makes 4 soufflés


3 ounces good-quality chocolate, chopped
1/3 cup unsalted butter, plus extra for ramekins
2 large eggs, separated
1/8 teaspoon cream of tartar
1 1/2 tablespoon superfine sugar, plus extra for ramekins


3 ounces good-quality semisweet, dark, or white chocolate, chopped
1/2 cup heavy cream

Generously butter ramekins, then sprinkle with superfine sugar. Tap out excess sugar. Place ramekins on baking sheet.

Melt together 3 ounces of chocolate and 1/3 cup butter in the top of a double boiler, stirring frequently. Remove from heat and cool slightly.

In a large, CLEAN bowl with CLEAN beaters (any grease will prevent eggs from whipping), beat egg whites on low until foamy, about 1 minute. Add cream of tartar, increase speed, and beat until whites form soft, fluffy peaks (see above).

Add sugar one third at a time, beating all the while, until stiff peaks form. When you remove the beaters, egg whites will be denser and more substantive, but still glossy (see above).

Beat egg yolks into melted chocolate mixture. Stir in one third of the egg whites to lighten mixture. Then pour chocolate mixture over bowl of beaten egg whites and fold together until just incorporated. A few streaks are fine; don’t overmix.

Spoon mixture into prepared ramekins. At this point, you can hold the batter for up to an hour and a half before baking. Don’t bake until you’re ready to serve, as you must serve this immediately. Bake 8 – 10 minutes, or until high and set, but still a bit wobbly.

While soufflés bake, melt chocolate with cream in the top of a double boiler, stirring constantly, to form a thick sauce. Pour into gravy boat and keep warm until soufflés are finished.

To serve, bring soufflés immediately to the table. Then dress by making a dent in the top with a spoon and pouring in the sauce. Soufflés will quickly cave in, leaving a chocolate crater. Enjoy!

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